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Bavarian Apple Dumplings | Fruity & Cinnamon-Sweet
(0)
35 min
Quick
Knuspr-Küche
Herrlich saftige bayerische Apfelknödel aus zartem Topfenteig mit frischen Herbstäpfeln, sanft in leichtem Salzwasser gesiedet und in goldbraunen Zimt-Butter-Semmelbröseln gewälzt. Warm mit einer feinen Prise Puderzucker serviert – ein echter traditioneller Seelenwärmer für den Herbst.
Ingredients
Preparation method
Preparation & Dough
Peel and core the apples, then cut the flesh into very fine, small cubes. Wash the lemon with hot water, finely grate a little zest, and squeeze the fruit. Mix the apple cubes with 1 tbsp lemon juice and a little lemon zest so they remain aromatic and do not turn brown.
In a bowl, stir the quark with the egg and a pinch of table salt until smooth. Add the wheat flour and soft wheat semolina, and quickly mix into a soft, pliable dough. Finally, fold the prepared fine apple cubes evenly into the quark dough. Let the dough rest at room temperature for about 15 minutes so that the semolina can swell slightly.
Shaping & Cooking Dumplings
Bring plenty of water to a boil in a wide pot and add a pinch of salt. Then reduce the heat so that the water is only gently simmering and no longer boiling vigorously.
Chef's tip
Slightly tart, aromatic apple varieties such as Boskoop, Elstar, or Braeburn are best suited. They create a wonderful contrast to the sweet, buttery cinnamon breadcrumbs.
If the dough seems slightly too moist or sticky depending on the moisture of the quark, simply knead in another 1–2 tablespoons of soft wheat semolina and let it swell for a moment.
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